The Origin of Easter Chocolates
Do you know why we eat chocolate eggs at Easter? Where does this tradition of decorating, hiding eggs but also rabbits, chickens, fish, fried foods come from…
Easter
Pâté berrichon Easter Pate with Eggs
This regional dish from the French Berry region is a meat pie made with puff pastry filled with veal and pork meat and hard-boiled eggs.
Pink Deviled Egg with Beetroot
A variation of the deviled eggs – called oeuf mimosa in French – with hard-boiled eggs nicely colored with red beet. Delicious, so elegant for Easter or fancy starter.
Egg en Cocotte with Blue Cheese
The French love œuf cocotte. So fancy and yet so quick and easy. Very tasty with blue cheese and sautéed shallots that balance cheese.
French-Style Peas
Great classic of French cuisine, a wonderful combination of sweet green peas, spring onion and lettuce. Vegetarian version without bacon.
Pan-fried White Asparagus with Wild Garlic
Two spring produces that goes very well together. Here pan-fried to change the steamed or boiled usual preparation of asparagus.
Honey and Cumin Rack of Lamb
Serving a whole rack of lamb is stunning, always a great success. Honey & cumin sauce works well lamb. Meat gets almost caramelized.
Slow Cooked Seven-Hour Leg of Lamb
If one think of Easter traditional family meal, there’s immediatly images of roast leg of lamb. Why not changing for the 7-hour recipe, slow cooked in the oven at low temperature? Quite long but very easy to make. The meat becomes so tender that you can even serve it with a tablespoon. Almost like a confit.
Garlic Purée
You think professional chefs’ recipes are too difficult to do yourself?
You find the taste of garlic too aggressive?
Try this.